Message 8077 of 22774 in Behind the Bar

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____ Clock in on register or time clock and bring chit to shift meeting.  Take 
complete inventory for AM and PM using the par sheet.  A thorough inventory 
will show you exactly what you will have to stock for your shift.  Save 
yourself steps and time by taking an accurate inventory before you start 
anything else.

____ Once the inventory is completed, stock accordingly.  Let the manager on 
duty know if you need assistance or if there is missing liquor from 
established par levels.  Rotate all stock.

____ Check the beer kegs, syrup, wine, frozen drink machines, etc.  Replace or 
refill if necessary.  Fill glass chiller with appropriate glasses if necessary.

____ Rotate all juices, mixes and garnishes.  Be sure to taste the mixes and 
juices to ensure freshness.  If something has to be discarded or something is 
over prepped, let the manager know.  Make juices and mixes according to the 
par levels.  Cut garnoishes according to par levels and specifications.  Be 
aware of your par levels.

____ Set up the glassware or three compartment sink and be sure it is 
operating correctly.  Make sure that all soap and sanitizing levels are full.

____ Set up the pouring stations with bottles, mixes, juices, garnishes, etc.  
Set up only those pouring stations that are used during lunch to save on ice 
and ensure freshness of mixes, juices and garnishes.

____ Fill all ice bins.

____ Get your bar bank.  Be sure to count your bank.  You are responsible for 
balancing your drawer to sales at the end of the shift.  Any variance over or 
under will be considered mishandling of company funds.

____ Check all equipment to ensure that everything is operating correctly.

____ Make sure you have sufficient food set ups:  napkins, silverware and 
fresh, full condiments.

____ Once the restaurant and bar are open, work ont he daily cleaning projects 
when time permits.

____ Check outer perimeter of bar(s) for cleanliness, chairs lined neatly, etc.

____ Check all parties coming in and go to the shift meeting.

____ Alert managers of any low or missing items.

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"Those are my principles, and if you don't like them ...
well, I have others."  -Groucho Marx